Homemade Cream of Chicken Soup

When a recipe calls for a can of cream of chicken soup try this.....or add more milk for a creamy homemade soup.

Homemade Cream of Chicken Soup (Condensed) 
2 c. chicken broth
3/4 c. milk, divided
3/8 c. flour or cornstarch or clear jel (I prefer clear jel)
1 t.  chicken bouillon
1/4 t. pepper
1/2 t. garlic salt
Boil broth and 1/2 of milk in saucepan.
Whisk together 1/2 of milk and flour and add to the saucepan.  Cook on low about 3 minutes until thickened.
Add seasonings and stir.  Cool.  Use in recipes calling for a can of cream of chicken soup.  Or whisk in  2 c. of milk and heat through and serve as soup.
** Can double or triple and freeze it for later.

Crockpot Breakfast Casserole

I made 2 crockpots full of this for Lacey's Prom Brunch.  Worked out great and everyone seemed to like it as it was mostly gone.....  The girls all came the night before and we made the crepes and casseroles so everything would be ready the next morning. 

Crockpot Breakfast Casserole
Beat until blended:
12 eggs
Beat in:
1 c. milk
1/4 t. garlic powder
1/4 t. mustard
1 t. salt
1/2 t. pepper
Set aside. 
Spray crockpot with cooking spray. 
Divide & layer in the following order in the crockpot to make 2 or 3 layers:
2 lbs. hash brown potatoes
1 lb. of cooked bacon, ham, or sausage
1/2 c. chopped onions
3 c. grated cheese
Pour the egg mixture over the top.  Refrigerate or cook immediately.  Cook of low for 4 to 6 hours or on high for 2 to 3 hours. 

Make Ahead Breakfast Enchiladas

I made these at our Sturgeon fishing trip this fall.  Everyone really enjoyed them.  This recipe is a keeper!!

Make Ahead Breakfast Enchiladas
1 1/2 c. half & half milk
5 large eggs
1/2 t. salt
1 1/2 T. flour
2 1/2  c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
12 - 8" flour tortillas
Toppings:  salsa, sour cream, & extra green onions or cilantro for garnish
Whisk together:  milk, eggs, salt & flour.  Pour just enough of this liquid to cover the bottom of a sprayed 9x13 pan and set aside the rest. 
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in a sprayed 9x13 inch pan. Pour the remaining egg mixture over the top of the enchiladas.  Cover and refrigerate overnight to allow the tortillas to absorb the egg mixture. 
In the morning.....Bake at 350 for 35 to 45 minutes, until the egg mixture looks cooked and tortillas are golden brown. Top with the remaining 1/2 c. grated cheese the last 10 minutes of baking. 
Serve with the toppings of your choice.

**While camping these took about an hour to cook but my little camper oven usually takes much longer to bake.  And if you are serving these to Mike G. don't put cilantro on them!!  :) 

Crock Pot Breakfast Casserole

I have company coming and I want breakfast ready when we get up. So I looked through a bunch of recipes and this is how I am gonna do it.  If I had red peppers I would add a layer of them too.....but since I don't I won't this time.

Crock Pot Breakfast Casserole
12 eggs
1 cup milk

1 t. dry mustard
1/2 t. garlic powder
2 t. salt

1 t. pepper

2 lbs. hash brown potatoes (frozen is fine)

1/2 c. diced onion
1 lb. bacon or sausage, cooked and diced or crumbled

 2 to 3 cups cheddar cheese - shredded

Beat together:  eggs, milk, garlic powder, mustard, salt & pepper until well blended. Set aside.
Spray a large crockpot and add remaining ingredients.  Stir well.  Pour egg mixture over all. For frozen hash browns, cook for 6-8 hours on low.

Cast Iron Caramelized French Toast

Cast Iron Caramelized French Toast
4 T. unsalted butter, divided
4 apples, cored and cut into 1/2″ thick pieces
1 c. brown sugar, divided
1 t. ground cinnamon, divided
1/4 c. water
20 slices French bread (1/2″ thick and quartered)
8 eggs
1-3/4 c. half-and-half, divided
1/4 t. ground nutmeg
1 T. lemon zest
1 t. pure vanilla extract
1/4 c. maple syrup (plus additional for serving, if you like)
1/4 c. chopped pecans (optional)
Melt 2 T. butter in cast iron skillet over medium heat; add apples, 1/2 cup sugar, and 1/2 tsp cinnamon; cook, stirring occasionally, 5 minutes; stir in water and cook 5 more minutes until apples are caramelized; transfer mixture to bowl and set aside
Wipe skillet clean; add 2 T. butter to skillet and melt; remove from heat and place half the bread in bottom of skillet; top with half the apple mixture followed by remaining bread; set aside; cover remaining apple mixture and refrigerate
To large bowl add: eggs, 1-1/2 cups half-and-half (reserving 1/4 cup), 1/2 cup sugar, nutmeg, 1/2 t. cinnamon, lemon zest, and vanilla; beat until well combined; pour over bread/apples in skillet; using the back of a spatula, gently press bread down to saturate; cover skillet with aluminum foil and refrigerate 1-2 hours
Preheat oven to 375.  Remove skillet from refrigerator and let sit 10-15 minutes; keeping skillet covered with foil, bake apple french toast in oven 30 minutes; remove foil, bake additional 15 minutes.
Spoon reserved apple mixture over french toast and bake additional 10 minutes until french toast is firm in center; remove from oven and drizzle with maple syrup and 1/4 cup half-and-half; sprinkle pecans over top, cut and serve with additional maple syrup

Recipe adapted from: Cast Iron Skillet: Big Flavors